Haddock on Polenta With Tarragon Sauce
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
Ingredients
- 1tablespoon unsalted butter
- ½cup minced scallions
- 6haddock fillets (each about 1 inch thick and weighing 6 to 7 ounces)
- ¾teaspoon salt
- ½teaspoon freshly ground black pepper
- 1cup dry, fruity white wine
- ¾cup heavy cream
- ¾teaspoon potato starch dissolved in 1 tablespoon water
- 1tablespoon chopped tarragon
- 1tablespoon chopped chives
- Polenta (see recipe)
Nutritional analysis per serving (6 servings)
300 calories; 14 grams fat; 8 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 3 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 32 grams protein; 637 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Rub the bottom of a large saucepan with the butter. Add the scallions and the fish (folding the fillets in half if they are thin and long to approximate the thickness indicated here so they will cook in about the same length of time). Add ½ teaspoon of the salt, pepper and wine. Bring to a boil over high heat, cover, reduce the heat to low, and boil gently for 3 minutes.
- Step 2
With the lid held slightly ajar on the pan so the fish don't fall out, pour the cooking juices into another saucepan. Add the cream to the juices, stir in the remaining ¼ teaspoon salt, and bring the mixture to a boil. Boil 1 minute, add the dissolved potato starch and return to a boil. Remove from the heat and stir in the tarragon and chives.
- Step 3
To serve, spoon polenta (see recipe) onto six individual plates. Arrange fish fillets on top of polenta and spoon some tarragon sauce on top.
Private Notes
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Comments
This was quite good. I had only frozen haddock filets, so had to bake the fish in the oven with the butter, salt and pepper, scallions, and wine according to the "Canadian Cooking Theory" (450F for 20 minutes per inch of frozen fish at its thickest point, to an internal temperature of 140F) before making the sauce. The potato starch worked like a charm to thicken the sauce with half & half rather than heavy cream. I'd say the tarragon and chives were essential to the dish.
I tweaked this recipe shamelessly, because I couldn't deal with 'boiling' my beautiful haddock fillets. I made the sauce first, then added my fillets and poached them, gently, for about 5 minutes. I used dry tarragon from the garden, subbed cornstarch for potato, which I don't have, and served over rice and sauteed chanterelles. What a treat. Totally outstanding. The result was way over my ability level, and will absolutely be repeated.
Great recipe! First time for me poaching Cod in wine and it turned out wonderfully. The polenta is best when cooked with milk. The seasoning added to the success of course!
This is nice. My husband isn’t a white fish fan and doesn’t like “ wet” fish, but said we could have again. I used dried tarragon. Sauce was delicious. Used 3 parts water and 1 part half and half for the polenta. Cooked fish about 10 minutes, turning partway through to be sure top cooked. Turned out well. Served with a beet and citrus salad.
Delicious dish. I cooked exactly as described and was pleasantly surprised that the fish cooked perfectly.
Easy and very quick. Delicately flavored; very nice. I simply removed the fish from the pan & cooked the sauce in it, as it took only a few minutes. Make sure side dishes are ready and can hold at temperature before starting to cook this.